KR20090017731A

KR20090017731A - Breads using rice powder and method of manufacturing thereof

Info

Publication number: KR20090017731A
Application number: KR1020070082098A
Authority: KR
Inventors: 강준구
Original assignee: 강준구
Priority date: 2007-08-16
Filing date: 2007-08-16
Publication date: 2009-02-19

Abstract

The present invention relates to breads using rice, and a method for manufacturing the same and, more particularly, to a bread and a baking method using a dough added glutaminase to rice flour.

Baking method according to the present invention by using a dough containing 0.001 to 1.0 parts by weight of glutaminase with respect to 100 parts by weight of rice flour, it is possible to provide a bread that provides the same aesthetic as wheat flour using gluten-deficient rice flour do.

Description

Breads using rice powder and method of manufacturing

The present invention relates to breads using rice and a baking method thereof, and more particularly, to a bread produced using a dough containing glutaminase added to rice flour and a baking method thereof.

Bread refers to bread, cakes, bread, donuts, etc., which are prepared by adding flour or other food or food additives as main ingredients.

As the standard of living has recently been improved, consumers' preferences for food have been diversified and advanced, and the preference for processed foods with easy cooking and high taste for taste has increased.

Among them, the bread is being consumed as a substitute for rice as it is transformed into the westernization of the diet or the pursuit of convenient eating habits.

The bread is usually used as the main ingredient of bread, and the increase in consumption of cakes and breads leads to a decrease in rice consumption. As domestic consumption of rice shrinks gradually, production of rice does not decrease so much that the inventory rate is increasing day by day.

In order to overcome this situation, studies on how to make bread from rice continue, but rice lacks gluten, which forms the basis of the bread and retains the gas produced during fermentation. In addition, the skeletal structure caused by baking is weak, and gas generated by fermentation is not sufficiently retained, so that a sufficient loaf volume is not formed, which is not suitable for baking.

In order to solve such a problem, Korean Patent No. 0549437 adds various additives including active gluten, which is not contained in rice, to prepare rice bread. There is a problem that will harm your health when added.

On the other hand, as a way to replace the cake, another main demand for flour, using a large amount of surfactant or immersing a specific rice powder for a certain time, but it is difficult to obtain the same volume and softness as the flour cake Only cakes with poor taste could be obtained.

Japanese Laid-Open Patent Publication No. 2002-153215 discloses a method of dehydrating and milling rice after immersing rice in an aqueous organic acid solution (which may contain pectinase). The above-described invention requires a fine grinding technique by a special milling process for producing rice flour and is processed using enzymes or organic acids such as pectinase, which leads to a complicated process and an increase in manufacturing cost.

Accordingly, there is a continuing need for a method for producing bread using rice powder without using special additives such as emulsifiers or stabilizers or additional processes.

An object of the present invention is to provide a rice flour bread that can provide the same aesthetics as flour.

Another object of the present invention is to provide a rice flour bread manufacturing method that provides the same aesthetic as wheat flour.

Still another object of the present invention is to provide a cake using rice.

Still another object of the present invention is to provide a method of preparing a cake using rice.

Another object of the present invention is to provide a dough using rice flour that can provide the same aesthetics as flour.

Still another object of the present invention is to provide a method for preparing cakes using rice flour in the same process as bread using flour without adding special additives.

In order to achieve the above neck, the baking method using the rice flour according to the present invention is characterized in that the glutaminase is added to the dough prepared using the rice flour.

Although not limited in theory, in the present invention, glutaminase acts on gluten of rice flour to promote crosslinking of gluten, thus providing bread equivalent to flour with rice flour having a low gluten content, which is not suitable for baking. It becomes possible.

In the present invention, it is preferable to use a transglutaminase which is known to be excellent in gluten crosslinking, and the glutaminase of the glutamine residue of the γ-carboxyamide group in the glutamine residue in the peptide chain of wheat gluten. When an ε-amino group of a lysine residue in a protein acts as an acyl receptor as an enzyme catalyzing an acyl transfer reaction, ε- (γ-Glu) Lys bonds are formed in the molecule and in the molecule.

In the practice of the present invention, the transglutaminase may be of various origins, for example, those derived from mammals, such as transglutaminases 1, 2, 3, 4, and the like. In a preferred embodiment of the present invention, the transglutaminase is Streptoverticillium Extracted with water from a culture of mobaraense and then treated with cold ethyl alcohol, it may contain diluents, stabilizers, etc. for titration adjustment, quality preservation, and the like. The transglutaminase is also commercially available. In a preferred embodiment of the invention, the transglutaminase is manufactured by Ajinomoto Co. Inc., Japan, induced by Streptoverticillium sp, it is preferable to use a product having an optimum pH of 5-8, an optimum temperature of 40 ℃. .

In a preferred embodiment of the present invention, the transglutaminase is preferably used in an amount of 0.001-1.0 parts by weight with respect to 100 parts by weight of rice flour so as to implement the texture and baking characteristics corresponding to the flour using rice flour. More preferably, it may be used in an amount of 0.004 to 0.5 parts by weight, and most preferably in an amount of 0.01 to 0.1 parts by weight. When excessive amount of transglutaminase is used, the dough may be transformed into a gum-like form due to excessive texture, and when the amount of transglutaminase is used, the texture of bread may be lowered. Will be.

In the present invention, the rice flour may be used alone or prepared using a variety of cereals such as barley, crude, sorghum, barley, corn, buckwheat, soybeans for nutritional supplement.

In the practice of the present invention, the grains mixed with the rice flour is preferably used in the range of 50% by weight, preferably 30% by weight, more preferably 10% by weight when mixed with rice.

In the present invention, the rice flour used to prepare the rice flour dough may be prepared by finely milling rice, preferably from 160 to 240 mesh so as to implement the texture and swelling degree when making bread from flour dough It is preferable to use rice flour having a particle size, and more preferably, it is finely used in the range of 170 to 230 mesh, most preferably 180 to 220 mesh. When the size of the rice flour is large, it becomes relatively coarse than the soft wheat flour, and when the rice flour is too small, it is too cold to exhibit a rice-like aesthetic.

In one embodiment of the present invention, the cake dough using the rice flour is characterized in that the dough is prepared by kneading a mixture containing rice powder, eggs, sugar, salt, milk and transglutaminase.

In a preferred embodiment of the invention, based on 100 parts by weight of the rice powder, the egg content is 200 to 300 parts by weight, the sugar content is 100 to 150 parts by weight, the salt content is 0.6 to 1.0 Parts by weight, the milk content is 30 to 40 parts by weight, the transglutaminase enzyme is 0.001 to 1.0 parts by weight, and whisk in a mixture of eggs, sugar, enzymes and salt, whipping, 160 The rice flour pulverized into a powder having a particle size of 240 to 240 mesh is prepared by mixing milk, and may be kneaded by further mixing functional natural materials in the manufacture of the dough. Transglutaminase can be mixed with rice flour or added separately. The prepared dough is preferably subjected to a aging step if necessary.

In another embodiment of the present invention, the dough for making bread using the rice flour is a mixture containing a transglutaminase with a raw material such as eggs, sugar, salt, milk in a rice powder milled into 160-240 mesh It is characterized by being prepared by kneading.

In a preferred embodiment of the invention, based on 100 parts by weight of the rice powder milled into 160 to 240 mesh, the egg content is 200 to 300 parts by weight, the sugar content is 100 to 150 parts by weight, The salt content is 0.6 to 1.0 parts by weight, the milk content is 30 to 40 parts by weight, the transglutaminase enzyme is 0.001 to 1.0 parts by weight, and pulverized into a powder having a particle size of 160 to 240 mesh. Rice is prepared by mixing eggs, sugars, enzymes, milk and salt, and by adding yeast to the dough. In the manufacture of the bread dough, if necessary, in the production of the dough can be kneaded by further mixing the functional natural materials. The dough may be subjected to a aging step if necessary.

In the present invention, the functional natural material is pulverized into a fine powder form, preferably 100-500 mesh, more preferably 200-300 mesh fine powder, such as mushrooms, green tea, various herbs for taste and health preferences It is preferably included in the dough in the range of 1 to 100 parts by weight relative to 100 parts by weight of the rice powder.

The present invention provides a bread, in one aspect, using a rice dough comprising a transglutaminase.

In the present invention, the baking rice dough includes a variety of bread dough, such as bread, bakery bread, walnut cake, taiyaki bread, hop bread, hotteok, pizza bread, hamburger.

In the present invention, the rice flour used in the baking rice dough means rice flour alone or grain flour mainly composed of rice flour. The rice flour as a main ingredient is mixed with a variety of grains such as wheat, barley, crude, sorghum, barley, corn, buckwheat, soybeans for supplementation of nutrition, rice flour is 50% by weight or more of the whole grain flour, Preferably at least 60% by weight, more preferably at least 70% by weight, even more preferably at least 80% by weight, most preferably at least 90% by weight.

In the present invention, the rice flour may be prepared as a dough by mixing transglutaminase with various raw materials such as eggs, sugar, salt, milk water, and the like in the crushed rice powder, raw materials according to the use used The amount of can be adjusted appropriately.

In the present invention, the transglutaminase is mixed in the dough using the rice flour may be used in the form of a high purity purified as a food additive or mixed with a stabilizer, preferably 0.001-1.0 parts by weight based on 100 parts by weight of rice flour It is preferably used in an amount, more preferably in an amount of 0.004-0.5 parts by weight, most preferably in an amount of 0.01-0.1 parts by weight, and can be appropriately adjusted according to the characteristics of the bread to be produced. have.

In the present invention, the rice dough may be used in addition to a variety of health preferences, for example, green tea, green tea, persimmon leaf tea such as persimmon leaves, mulberry, plums, such as bamboo shoots, persimmons, apples , Fruit such as pear or various processed foods using the same, ginseng, antler, mushrooms, etc. can be prepared, including, and preferably used in the dough in the range of 1 to 100 parts by weight based on 100 parts by weight of rice flour Can be.

In one aspect, the present invention provides a rice dough comprising a transglutaminase. Here, the rice dough is prepared by whipping because the dough for making the cake is not added to the yeast, and the yeast is ripened in various breads such as bread, bakery bread, walnut cake, crucian bread, hop bread, hotteok, pizza bread, and hamburger. It is preferable to make it. The degree of aging may be appropriately adjusted according to the use of the bread, there is no particular limitation as long as it can produce a bread suitable for the use.

Hereinafter, the step of producing a bread using the grain powder of the present invention will be described in detail.

1 is a process chart showing a method of manufacturing a cake using grain powder according to an embodiment of the present invention.

As shown in Figure 1, the manufacturing method of the bread for a cake according to the present embodiment consists of a grain grinding step, a first mixing step, a water bath step, a whipping step, a second mixing step, and baking step.

1. Grain grinding stage

First, prepare grains.

The grains are washed with clean water and then placed on a sieve for about 1 hour to remove water, and then pulverized into a flour mill to prepare grain powder using a sieve of 160 to 240 mesh.

In this case, when the particle size is less than 160 mesh, the grain becomes coarse and the hardness of the bread becomes high, and when the particle size exceeds 240 mesh, the grain is too fine and the taste is rather deteriorated. Therefore, the grain size of the grain powder is particularly preferably 200 mesh.

If it is a grain powder having a particle size of the above, the grinding method is not particularly limited. Therefore, the mill can use a stamp mill, a roll mill, an air mill, a hammer mill, a pin mill, or the like.

In the present invention, rice flour powder is used as the main material, and one or more grains selected from the group consisting of barley, wheat, crude, sorghum, barley, corn, buckwheat and soybeans may be used.

2. First Mixing Step

200 to 300 parts by weight of eggs, 100 to 150 parts by weight of sugar, 0.6 to 1.0 parts by weight of salt is mixed.

Eggs can use either white or yolk, but use both yolk and white.

As the sugar, glucose, fructose, lactose, sugar, syrup can be used. In this case, sugar may be used, but it is preferable to mix starch syrup in an appropriate ratio for moisturizing bread. Therefore, sugar is used by mixing the ratio of sugar to syrup 2.5 to 3 to 1.

Salt may be a purified salt or sun salt having 99% or more of sodium chloride.

The milk may use milk powder, skim milk powder, live milk, and the like.

3. Bath Stage

Eggs, sugar, starch syrup and salt mixed in the first mixing step are bathed at a temperature of 30 ° C. for 15 minutes.

This bath makes the egg bubble stably occur in the whipping step.

4. Whipping Step

In the hot water step, the hot water mixture is placed in a whisk and whipped in the order of low speed, high speed and medium speed.

The process of making cakes, unlike the process of making bread, does not depend on the role of yeast and gluten in volume expansion, but is closely related to the speed and time of whipping in the air collection of eggs during the whipping stage.

Low speed whipping is carried out for 1 to 5 minutes at 400 to 600 rpm for smooth mixing of the primary mixture and proper foaming.

The high speed whipping is carried out for 5 to 15 minutes at 1100 to 1500 rpm so as to inflate the foam generated at the low speed whipping with moderate air to increase the foaming force.

Medium speed whipping is carried out for 4 to 14 minutes at 860 to 1060 rpm to maintain uniform size of generated bubbles.

Therefore, in the method of making bread using the grain powder of the present invention, whipping is performed at low speed whipping at 400 to 600 rpm for 1 minute to 5 minutes, high speed whipping at 1100 to 1500 rpm for 5 to 15 minutes, and at 4 to 14 minutes at 860 to 1060 rpm. While whipping medium speed.

5. Second Mixing Step

In the whipped mixture, 100 parts by weight of the grain powder of 160 to 240 mesh and 30 to 40 parts by weight of milk are further mixed.

And in addition to the mixture may be further mixed functional natural materials. Both powder or liquid forms are possible.

The functional natural material is preferably at least one selected from green tea, bokbunja, audi, plum, strawberries, blueberries and the like. By adding these functional natural materials, it combines the fine colors and aromas unique to natural materials to enhance the flavor and replenish nutrients lacking in grains, making it possible to produce more beneficial bread for the human body.

6. Baking step

The mixture is panned in a circular pan in an amount of 70% and then baked in an oven at a temperature of 170-180 ° C. for 25 minutes.

The method for producing fermented bread according to the present embodiment includes a grain grinding step, a mixing step, a fermentation step, and a baking step.

1. Grain grinding stage

First, prepare grains.

2. Mixing Step

50 to 100 parts by weight of water, 1 to 5 parts by weight of yeast, 1 to 5 parts by weight of salt, and 0.01 to 1.0 part by weight of transglutaminase are mixed with respect to 100 parts by weight of rice flour. Salt may be a purified salt or sun salt having 99% or more of sodium chloride. Transglutaminase is manufactured by Ajinomoto Co. Inc., Japan, and is derived from Streptoverticillium sp, using an optimal pH of 5-8 and an optimum temperature of 40 ° C. Yeast uses yeast manufactured by Jenico Foods Co.

3. Dough step

The mixture is kneaded evenly.

4. Fermentation stage

The fermentation step is made by adding yeast in the mixing step, further adding and mixing other raw materials as desired and fermenting for a predetermined time. The fermentation time can be appropriately set by those skilled in the art, but in general, if the humidity is 75 to 80% at a temperature of 35 to 38 ℃ fermentation for 30 minutes or more. In a preferred embodiment, the fermentation may be proceeded to the first fermentation and bread-like secondary fermentation after the kneading, proceed to about 75% humidity at a temperature of about 30 ℃, the primary fermentation is 1 About hour, secondary fermentation can last about 30 minutes.

5. Baking step

It is prepared by baking the dough for a suitable time by molding the dough according to the type of bread desired.

Hereinafter, the effects of the present invention will be described through Examples and Comparative Examples.

However, embodiments according to the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

As described above, the bread using the rice flour and the manufacturing method thereof according to the present invention can provide a bread made of rice having a taste and texture comparable to the bread made of flour or a baguette such as baguette. In addition, by replacing the bread made of wheat using rice, it is possible to replace the import of wheat or to promote demand for rice.

Example

Example 1.Production of Cakes Using White Rice Powder>

A sponge cake, also called castella, was selected as an example and prepared as follows.

First, the white rice with 15% moisture content was coated on the basis of bark before rinsing, washed with water, and then drained with a sieve for 1 hour. The dried rice was crushed using a mill and then sieved through a 200 mesh sieve to prepare a powder.

Next, 2250 g of eggs, 840 g of sugar, 300 g of starch syrup, and 7.5 g of salt were put in a bowl, followed by primary mixing, followed by mixing at 30 ° C. for 15 minutes.

The mixture was placed in a bubbler and subjected to low speed whipping for 3 minutes at 500 rpm, high speed whipping for 10 minutes at 1300 rpm, and medium speed whipping for 9 minutes at 960 rpm.

Then, the mixture was whipped into a mixture of 900 mesh white powder of 160 mesh, 1 g of transglutaminase, and 350 g of milk, panned in an amount of 70% by volume of the circular pan, that is, 500 g, and then at 180 ° C. in an oven. Bake for 20 minutes to prepare a cake.

Example 2. Preparation of Cakes Using White Mesh of 200 Mesh

A cake was prepared in the same manner as in Example 1, except that 160 mesh white rice powder was used instead of 200 mesh white rice powder.

Example 3. Preparation of Cakes Using 240 Mesh White Powder

A cake was prepared in the same manner as in Example 1, except that 240 mesh white rice powder was used instead of 200 mesh white rice powder.

Example 4 Preparation of Bread Using White Mesh Powder of 200 Mesh

After milling, white rice with 15% moisture content was ground and washed with water, and then drained with a sieve for 1 hour. The white rice, which had been drained, was ground using a mill and then sieved through a 200 mesh sieve to prepare a powder. 1000 g of rice flour of about 200 mesh, 640 g of water, 24 g of yeast prepared by Jenico Foods Co., 20 g of salt, and 20 g of water were dissolved and mixed with 0.1 g of transglutaminase, and then mixed. Primary fermentation was carried out at a temperature of 30 ° C. and a humidity of 75% for 60 minutes. The bread shape was shaped (rounded) by 640 g of primary fermented dough, and then fermented for 25 minutes (Bench Time) at a temperature of 30 ° C. and a humidity of 75%, followed by molding into a baguette bread shape. The molded dough was second fermented at a temperature of 30 ° C. and a humidity of 75% for 60 minutes, and then baked in an oven at 230 ° C. for 25 minutes, and left at room temperature for 4 hours (cooling) to prepare bread.

Example 5: Preparation of bread using 200 mesh rice barley mixed powder

To prepare bread in the same manner as in Example 4, but instead of the white powder was used a rice powder 20% by weight of barley powder.

Example 6: Preparation of bread using 200 mesh rice powder and green tea powder

Bread was prepared in the same manner as in Example 4, but 20 g of green tea powder was pulverized into 200 mesh and added to the dough.

Comparative Example 1

A cake was prepared in the same manner as in Example 1, except that transglutaminase was prepared.

Comparative Example 2

A cake was prepared in the same manner as in Example 1, but was prepared by adding 0.01 g of transglutaminase.

Comparative Example 3 Preparation of Cake Using Wheat Powder

Sponge cakes were prepared by conventional cake preparation using commercially available flour flour.

Comparative Example 4

The same bread as in Example 4 was prepared except that transglutaminase was prepared.

Comparative Example 5

Bread was prepared in the same manner as in Example 4, but was prepared by adding 1.5 g of transglutaminase.

Comparative Example 6: Preparation of Bread Using Wheat Powder

Bread was manufactured by the conventional bread manufacturing method using the commercially available flour flour.

Comparative Example 7

The cake was prepared in the same manner as in Example 1, but was prepared using 100 mesh rice flour.

Test Example: Specific Volume Measurement

In order to compare the degree of bulging of bread, the weight and volume of each Example and Comparative Examples were measured.

The weight of the bread was measured after cooling the baked bread for 1 hour at room temperature of 20 ℃ and the volume of the bread was measured by seed displacement method using a seed. From this the specific loaf volume of the bread was calculated.

The specific volume results of the cakes and breads are shown in Tables 1 and 2, respectively.

Table 1

division Weight (g) Specific volume (cc / g) Example 1 483.8 4.55 Example 2 482.9 4.52 Example 3 483.5 4.54 Comparative Example 1 483.7 3.50 Comparative Example 2 484.1 3.96 Comparative Example 3 481.8 4.56

Specific volume results of the cake of Table 1 can be seen that the cake according to the embodiment of the present invention does not differ much from Comparative Example 6 prepared by the conventional manufacturing method using flour. However, in the case of Comparative Example 6, the weight is relatively small, because the conventional manufacturing method is a mixture of water kneading, because the evaporation of moisture in the baking process is much. When transglutaminase was not added, when the rice flour was mixed in the whipped state, the whipped foam disappeared substantially and the specific volume was lowered. Even when the amount of transglutaminase was low, the whipped portion was mixed with the rice flour When disappearing, the specific volume is lowered.

TABLE 2

division weight Specific volume (cc / g) Example 4 534.2 5.24 Example 5 534.8 5.25 Example 6 534.6 5.24 Comparative Example 4 532.7 4.27 Comparative Example 5 532.4 4.10 Comparative Example 6 532.5 5.25 Comparative Example 7 485.3 4.88

Comparing the specific volume results of the bread of Table 2, it can be seen that Examples 4 to 6 and Comparative Example 6 are almost similar in bulging.

And the specific volume of the bread using yeast has a larger overall volume than the specific volume of the cake of Table 1 above.

In Comparative Example 4, the amount of transglutaminase was small and the degree of swelling was considerably low. In Comparative Example 4, the degree of swelling was relatively small even when the amount of transglutaminase was large.

2. Test Example: Measurement of texture

Tissue analyzer was used to measure the hardness, springiness, and chewiness of the prepared cakes and breads. The sample was measured by cutting into 2 cm x 2 cm x 2 cm.

Measurement conditions are as follows.

Type: Mastication test by 2 bytes

Adapter: No. 25

-Load cell: 1.0 Kg

Deformation: 50%

Table Speed: 60.0 mm / min

Chart speed; 200.0 mm / min

The measurement results of the above cake and bread are shown in Tables 3 and 4, respectively.

Table 3

division Hardness Elasticity Chewability Example 1 463.4 ± 13.8 0.97 ± 0.07 363.7 ± 19.3 Example 2 468.5 ± 14.5 0.96 ± 0.05 359.1 ± 18.6 Example 3 464.1 ± 14.1 0.97 ± 0.04 361.0 ± 18.9 Comparative Example 3 472.9 ± 15.4 0.95 ± 0.05 356.4 ± 19.7

First, in Table 3, the measurement result of hardness indicating the softness of the cake structure showed a degree similar to that of Comparative Example 3 using flour in Examples 1 to 3. In the examples, Example 1 was found to be the softest.

The elasticity and chewiness of the tissues were shown in Examples 1 to 3 manufactured using rice flour, the elasticity and chewability was higher than that of Comparative Example 3 using the flour, because the starch of rice flour is more char than wheat flour .

TABLE 4

division Hardness Elasticity Chewability Example 4 423.4 ± 11.6 0.99 ± 0.06 385.1 ± 19.3 Example 5 438.5 ± 12.5 0.97 ± 0.03 379.6 ± 18.6 Example 6 432.1 ± 12.1 0.97 ± 0.04 382.4 ± 18.9 Comparative Example 6 435.9 ± 13.1 0.86 ± 0.03 332.8 ± 17.5

In Table 4, the hardness of the bread tissue prepared from the rice of Examples 4 to 6 was shown to be similar to that of the bread using the wheat flour of Comparative Example 6, and the elasticity and chewiness were relatively higher than that of the bread made from the wheat flour. High. This is because, like the cake, starch of rice flour is colder than flour. When the content of transglutaminase is low

When no or no transglutaminase was used, rice cakes had the same taste as rice cakes, and when excessive amounts of transglutaminase were used, they had a chewy taste in the form of gum.

Putting together the above results, it is known that it is impossible to manufacture bread with pure rice by the manufacturing method of the present invention, but glutaminase, more preferably transglutaminase, is used as a main ingredient of rice. It can be seen that the production of bread with aesthetics such as cake or bread using flour.

As described above, the present invention has been described with reference to one embodiment shown in the drawings, which is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible. .

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

1 is a process chart showing a method of manufacturing a cake using rice powder according to an embodiment of the present invention.

Claims

Baking method characterized in that the bread is prepared by adding glutaminase to rice flour.

The method of claim 1, wherein the glutaminase is transglutaminase.

3. The method of claim 2, wherein the transglutaminase is used in an amount of 0.001-1.0 parts by weight based on 100 parts by weight of rice flour.

The baking method of claim 2, wherein the transglutaminase is used in an amount of 0.004 to 0.5 parts by weight based on 100 parts by weight of rice flour.

5. The method of any one of claims 1 to 4, wherein the rice flour is used in the range of 160-240 mesh.

5. The method of any one of claims 1 to 4, wherein the rice flour is used in admixture with grain flour finely divided into 160-240 mesh.

A bath-bath step of mixing eggs, sugar, and salt with water;

Whipping step of whipping the hot water mixture; And

Mixing step of mixing the rice powder, transglutaminase, and milk pulverized into the whipping mixture 160-240 mesh; a method of manufacturing bread using rice flour comprising a.

According to claim 7, wherein the content of the egg is based on 100 parts by weight of the crushed rice 200 to 300 parts by weight, the content of the sugar is 100 to 150 parts by weight, the content of the salt is 0.6 to 1.0 parts by weight And, the content of the milk is 30 to 40 parts by weight, the content of the transglutaminase is 0.001-1.0 parts by weight of the bread production method using the rice flour, characterized in that.

According to claim 7, wherein the whipping step is a low-speed whipping for 1 minute to 5 minutes at 400 to 600rpm, high-speed whipping for 5 minutes to 15 minutes at 1100 to 1500rpm and medium speed whipping for 5 to 15 minutes at 860 to 1060rpm Method for producing breads using rice flour.

Bread prepared by fermenting the dough prepared using rice flour, yeast, and transglutaminase.

11. The bread of claim 10 wherein said rice flour is 160-240 mesh rice flour.

The bread of claim 10, wherein the dough is a baguette bread, a bread, a hawk pastry bread, a crucian bread, a bread, a hot cake, a pizza bread, a dough for making a hamburger bread.

The bread of claim 10, wherein the transglutaminase comprises 0.001-1.0 parts by weight based on 100 parts by weight of rice flour.

The bread of claim 10, wherein the dough further comprises 1-100 parts by weight of a functional natural substance based on 100 parts by weight of rice flour.

The bread of claim 10, wherein the rice flour is mixed with one or more grains selected from the group consisting of wheat, barley, crude, sorghum, barley, corn, buckwheat and soybeans.

16. The bread of claim 15 wherein the grains are ground to 160-240 mesh size.

160-240 Baking method characterized in that the bread is produced by fermenting the dough prepared by using rice flour, yeast, and transglutaminase.